CHANGES IN THE CONFORMATION OF MUSCLE PROTEIN DURING AGING AND THEIR RELATION TO THE WATER BINDING-CAPACITY OF PORK

被引：0

作者：

ORESCHKIN, EF ^{[1
]}

BORISSOWA, MA ^{[1
]}

PERMJAKOW, EA ^{[1
]}

BURSTEIN, EA ^{[1
]}

机构：

[1] UNIKIMP,TALALICHINA 26,MOSCOW 109029,USSR

来源：

FLEISCHWIRTSCHAFT | 1989年 / 69卷 / 04期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：627 / 630

页数：4

共 50 条

[1] COMPARISON OF DIFFERENT METHODS FOR DETERMINING THE WATER BINDING-CAPACITY OF PORK .1. CHANGES IN THE WATER BINDING-CAPACITY RESULTING FROM THE TIME OF MEASUREMENT AND MEASURING POINT
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